Healthy Pumpkin Muffins (with the leftovers of the Halloween Pumpkin)


Remove the pumpkin pulp and seeds by placing them in bowls separately. Place the seeds in water for 10 to 15 minutes, drain and reserve.

 Dry ingredients:


 1 1/2 cup of oatmeal

 1 / 2 cup of almond or walnut flour

 3 sachets of stevia

2 tablespoons of cinnamon powder

1 tablespoon of baking powder

1 pinch of sea salt


Wet ingredients:


 1 cup of pumpkin pulp

 1/2 cup of coconut or almond milk without sugar

 1 beaten egg

  1 tablespoon of organic low calorie agave honey

 2 tablespoons of liquid coconut oil

– Heat the oven to 350 degrees F

– Mix the dry and wet ingredients separately and then add until a homogeneous mixture is obtained (add the coconut oil to the end and beat well)

– Empty the mixture in a mold for cupcakes (with paper cups)

– Add pumpkin seeds previously washed and dried on the top

– Put the mold in the oven for 20 to 25 minutes (dip a toothpick in the center of the muffin to see if it is well cooked)

– Let cool for a few minutes before enjoying